Chicken chasseur. Otherwise known as Hunter's Chicken, this traditional French dish from the St Emilion episode of James's French Adventure is a one pot wonder! This dish is similar to the Italian dish Chicken Cacciatore, but the seasonings make it thoroughly French. What I like about country French cooking is the simplicity.

Warm up cold days with this traditional chicken stew. If you aren't a fan of mushrooms, swap them out for your favourite vegetable. See more chicken recipes at Tesco Real Food. You can have Chicken chasseur using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken chasseur

It's 12 pieces of chicken thighs and drumsticks, bone-in and skin-on.
Prepare 500 g of brown mushrooms, sliced about 1/2 cm thick.
Prepare 1 of medium onion, chopped.
You need 3 cloves of garlic, finely chopped.
It's 1 handful of fresh thyme (about a dozen sprigs).
You need 3 tbsp of tomato paste.
You need 1/2 cup of brandy.
It's 3 cups of chicken stock.
You need 3 tbsp of cold unsalted butter.

It is easy, cheap, warming, filling and delicious. Lillian Charves, of New Bern, North Carolina says, "I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and. Coat chicken with rest of mix in. bubbly and thickened. The chicken is simply broiled and the. pepper.

Chicken chasseur instructions

Trim the fat and any loose skin off the chicken. Season the pieces with salt and pepper and lay them into a large pan on medium-high heat with a tiny splash of veg oil. Fry for about 20 minutes, flipping occasionally, until deeply browned all over. Remove the chicken to a plate..
Add the mushrooms to the pan. Fry for 1 or 2 minutes until the mushrooms release their water, then add the onion, garlic, and thyme sprigs. Fry another 2 minutes..
Stir in the tomato paste and continue frying for a minute. Deglaze the pan with the brandy. Let the brandy boil out, then add the chicken stock. Return the chicken and any juices to the pan. Turn the heat down to medium and let simmer for 30 minutes. Don't flip the chicken..
Transfer the chicken to a serving plate. Fish out the thyme sprigs and throw them away. Whisk the butter into the sauce a little at a time to thicken and enrichen it. Serve the chicken and sauce separately or combined, either works. Goes very well with mashed potatoes..

Serve it with a crisp green salad. Chicken thighs are braised in a white wine sauce with shallots, mushrooms and bacon. Serve with mashed potatoes or rice.